Description
These smoker-baked cinnamon rolls are pillowy soft, infused with a subtle smoky sweetness, and topped with a tangy cream cheese frosting. The overnight rise ensures zero morning stress and maximum flavor.
Ingredients
Scale
- 450g (3.5 cups) All-Purpose Flour
- 7g (1 packet) Instant Yeast
- 240ml (1 cup) Whole Milk, warm (110°F/43°C)
- 57g (4 tbsp) Unsalted Butter, melted
- 60g (0.25 cup) Granulated Sugar
- 2 large Eggs, room temperature
- 5g (1 tsp) Salt
- 113g (0.5 cup) Butter, softened (for filling)
- 150g (0.75 cup) Brown Sugar (for filling)
- 15g (2 tbsp) Cinnamon (for filling)
- Flaky Salt (for topping)
- 225g (8 oz) Cream Cheese, softened (for frosting)
- 57g (0.25 cup) Butter, softened (for frosting)
- 200g (1.5 cups) Powdered Sugar (for frosting)
- 5ml (1 tsp) Vanilla Extract (for frosting)
- 15–30ml (1-2 tbsp) Milk (for frosting consistency)
Instructions
- In a stand mixer bowl, combine warm milk, melted butter, sugar, and instant yeast. Let sit for 5 minutes to activate.
- Add eggs and salt, then mix on low speed.
- Gradually add all-purpose flour. Mix on low until a shaggy dough forms, then increase to medium and knead for 5-7 minutes until smooth, elastic, and slightly tacky.
- Transfer dough to an oiled bowl, cover with plastic wrap, and refrigerate overnight.
- The next morning, let dough sit at room temperature for 30 minutes while preheating the smoker to 325°F (163°C).
- Roll dough into a 12×16 inch rectangle on a floured surface.
- Spread softened butter evenly over the dough, leaving a border at the edges.
- Sprinkle brown sugar and cinnamon mixture evenly over the butter.
- Roll dough tightly into a log from the long edge, pinching the seam to seal.
- Cut log into 12 equal pieces and place into a greased 12-cup muffin tin.
- Cover the tin with plastic wrap. Let rise at room temperature for 1-2 hours, then refrigerate for the remainder of the night (or skip room temp rise and just refrigerate).
- Preheat smoker to 325°F (163°C) using hickory or apple wood chips.
- Place muffin tin on the smoker grate. Smoke for 45-60 minutes until golden brown and internal temperature reaches 190°F (88°C).
- Brush tops with melted butter halfway through smoking.
- While rolls smoke, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Beat on high until fluffy.
- Let rolls cool in the pan for 5 minutes after removing from smoker.
- Spread cream cheese frosting generously over the warm rolls.
Notes
The dough should be tacky, not sticky. If it sticks to hands, oil them instead of adding more flour. Use an instant-read thermometer to ensure internal temperature reaches 190°F (88°C) to avoid gummy centers. Frost while warm for best absorption. If you don’t have a smoker, bake in oven at 350°F (175°C) for 20-25 minutes.
- Prep Time: 25 minutes
- Cook Time: 45-60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 Cinnamon Roll
- Calories: 380
- Sugar: 35
- Sodium: 280
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
Keywords: cinnamon rolls, smoker recipe, overnight cinnamon rolls, cream cheese frosting, breakfast, smoking food, easy breakfast, weekend brunch